| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicken, Low-cal | 4 | Servings | |
INGREDIENTS
| 4 | Skinned Chicken Thighs * | |
| 1/3 | c | Fresh squeezed lemon juice |
| 2 | T | Minced fresh Parsley |
| 2 | T | Dry White Wine, or Chablis |
| 1 | T | Margarine, melted |
| 1 | T | Olive oil |
| Clove Garlic, minced | ||
| 1/8 | t | Onion powder |
| 1/8 | t | Paprika |
INSTRUCTIONS
oz each Trim excess fat from chicken. Rinse chicken with cold water, pat dry. Place chicken in a shallow container. Pour lemon juice over chicken, and let stand 20 minutes. Combine parsley and rest of ingredients in a small bowl; stir well. Spray rack of a broiler pan with Pam. Remove chicken from lemon juice, discarding lemon juiice. Arrange chicken on rack, and brush with parsley mixture. Broil 6" from heating element, 4 minutes on each side or till tender.Transfer chicken to a serving platter. Garnish with lemon wedges and parsley, if desired. PER SERVING: 218 calories, 19.4 g protein, 14.3 g fat, 2 g carbohydrates, 70 g cholesterol, 1.1 mg iron, 100 mg sodium, 16 mg calcium. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 62
Calories From Fat: 56
Total Fat: 6.3g
Cholesterol: 0mg
Sodium: 39.8mg
Potassium: 38.2mg
Carbohydrates: 1.9g
Fiber: <1g
Sugar: <1g
Protein: <1g